Deliciously Sprinkled

Veggie Hash Brown Breakfast Burrito

Veggie Hash Brown Breakfast Burrito

Move over muffins, french toast and pancakes because we are giving the sugary breakfast favorites a break today.

I’m so excited to share my go-to Veggie Hash Brown Breakfast Burrito. It’s loaded with all your favorite breakfast items like scrambled eggs, veggies, cheese and most importantly you can’t forget about the hash browns.

And speaking of hash browns, I didn’t just use your ordinary plain hash browns, I used my new favorite Dr. Praeger’s Sweet Potato Hash Browns. Yes, you read that right…SWEET POTATO Hash Browns and let me tell you that they take this Veggie Hash Brown Breakfast Burrito to a whole new level of deliciousness. 

Veggie Hash Brown Breakfast Burrito

JUST A FEW BAKING TIPS:

 VEGGIES: I used red, yellow and orange peppers and onions in today’s breakfast burrito but feel free to mix up the veggies. Sometimes I like to use tomatoes, mushrooms and spinach, the options are endless when it comes to loaded your breakfast burritos with veggies.

 MAKE AHEAD & FREEZE: I love making a bunch of these Veggie Hash Brown Breakfast Burritos and freezing them for a quick and easy breakfast. To freeze burritos: Place burritos on a baking sheet and place them in the freezer until frozen. Once frozen wrap each burrito in aluminum foil and place them into a freezer bag. Burritos can be frozen for up to 3 months. To reheat, wrap the burrito in a paper napkin and microwave for about 2 minutes. Enjoy!

 DR. PRAEGER’S HASH BROWNS: 

Try all FOUR flavors:

STEP-BY-STEP GUIDE ON HOW TO MAKE THIS VEGGIE HASH BROWN BREAKFAST BURRITO:

Veggie Hash Brown Breakfast Burrito

Veggie Hash Brown Breakfast Burrito

Yield: 2 Burritos

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients:

  • 4 Dr. Praeger’s Sweet Potato Hash Browns
  • 4 eggs, lightly beaten
  • ½ cup chopped peppers
  • ¼ cup milk
  • ¼ cup sliced green onions
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 2 burrito tortillas
  • ¼ cup shredded cheddar cheese

Directions:

STEP 1Place four hash browns on a microwavable safe plate. Microwave for 1 ½ minutes. Carefully flip and cook an additional 45 seconds.

STEP 2: In a small bowl, combine the eggs, peppers, milk, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are set.

STEP 3: Place two hash browns onto each tortilla.

STEP 4: Scoop scrambled eggs over top of hash browns. Sprinkle with cheddar cheese. Fold tortilla and enjoy.

NOTES:

*STORE: Burritos can be frozen for up to 3 months.

I'd love to see what you have baked! Just snap a photo and hashtag it #DELICIOUSLYSPRINKLED or tag me @deliciouslysprinkled on Instagram!

Products Used to Make this Recipe:

*may contain affiliate links

One Response to “Veggie Hash Brown Breakfast Burrito”

  1. Medha — May 16, 2016 at 9:40 am

    Those sweet potato hash browns look so epic! And I’m especially loving the sliced green onions in there 🙂

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